Monday, October 29, 2012

Cranberry Walnut Coconut Flour Muffins

I had plenty of time on my hands today due to Hurricane Sandy, so I started up the crockpot with some Balsamic Onion Pot Roast, threw some sweet potatoes in the oven, and roasted some asparagus.  My sweet tooth was getting the best of me, so I went on a search for all things "coconut flour" and eventually landed on these babies. 

Cranberry Walnut Coconut Flour Muffins
**Adapted from The Coconut Mama 

  • 1 cup of coconut flour 
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • 6 eggs
  • 1/2 cup of coconut oil, melted
  • 1/4 cup of raw honey 
  • 2 tbsp stevia
  • 1 teaspoon of vanilla
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries
1.  Pre heat oven to 350 degrees. Mix dry ingredients together and set aside.
2. In a medium bowl, beat eggs and mix in melted coconut oil, honey, and vanilla. Add dry ingredients and mix well. Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.
3. Scoop batter into prepared muffin pan. Fill each muffin tin 3/4 full of batter. 
4. Bake for 25-30 minutes. Let muffins cool before serving. Store in airtight container in refrigerator. 

No comments:

Post a Comment